Scrambled Egg Breakfast To Go Low Sodium Opt Recipes

Steps:

• https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=7 Or use store bought flour tortillas.
• I usually fix 2-3 eggs per person when scrambling them. For a dozen eggs I used 1/2 c. of fresh pico de gallo.
• Place the pico in a non stick skillet and simmer for about 10 min. till veggies begin to get tender, you may want to use about 1/2 tsp or so of olive oil or butter. Break eggs in a mixing bowl and whisk vigorously. The better you whip them the fluffier they will be when you cook them.
• Once veggies are tender pour in eggs and stir constantly till eggs are set. If you want to add cheese, add at the end of cooking time. Remove from heat and continue to stir until cheese is melted. You can also place a lid on the skillet after removing from heat to help cheese melt.
• Use cooked tortillas. Micro for 45-60 seconds to soften. Place in tortilla cups, or metal bowls and bake 400° for about 7-10 minutes till lightly browned. Let cool and add eggs or other breakfast goodies inside.

Steps:

• In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
• Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.